There’s a new category of food in our house these days that I like to call “decadent vegan.” Regular vegan food, as everyone knows, is steamed quinoa with shredded carrots and a squeeze of lemon, but decadent vegan food is different. It’s this creamy, hearty pasta, and my first experiment with deep-frying and that addictive roasted squash salad that we’re still making every chance we get. In truth, a lot of recipes on this site fall into the decadent vegan category, but for some reason I hadn’t thought of them that way before. This year, I’m making a conscious effort to cook more vegan meals. Decadent, delicious vegan meals.
What are your favorite recipes or ideas that fall into the decadent vegan category? Please share!
If you keep a jar of caramelized onions in the fridge, as I’ve been doing lately, this recipe can be prepared in the time your pasta takes to cook. And if you don’t keep a jar of caramelized onions in the fridge, I encourage you to start. Continue reading →
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Seasoned readers of this blog will probably not be surprised to learn that most of my photographs are taken standing on one leg while I use the other to block my children out of the frame. This dish was so irresistibly good, however, that I failed entirely.The baby (should I start calling her something else now that she boxes me out to dig into a dish of curried oats and caramelized onions?) could not keep her (meaning my) spoon out of the bowl. And I can’t say I blamed her at all. Continue reading →
I see, scrolling down the page here, that I haven’t been feeding you anything too substantial lately. A little of this, a little of that. A few different kinds of bites cobbled together can make a meal, though. Especially when of the little bowls on the table is a bowl of hummus.This caramelized onion hummus is light and a little sweet. It’s addictive by itself but it also keeps nice company with a spread of tzatziki, tomato jam, and a pile of pita bread. A salad on the side–hopefully a Greek salad, in these last days of good tomatoes and peppers–and dinner is served. If you want to get fancy, serve a few stuffed grape leaves as well.
Now is a time that you’ll be happy to have cooked chickpeas on hand. If you don’t, start a pot now or open and drain a can. If you have caramelized onions defrosted from the freezer, you can have this dip on the table in five minutes. Otherwise give yourself an hour and five minutes to allow time to cook those onions nice and slow before you make this otherwise-quick dish.Continue reading →
We’ve had backyard chickens in Seattle for more than a decade now. I kind of like to think that we had city chickens before having city chickens was a thing. (Now everyone has chickens here; you have to get backyard goats to have any urban farming cred. J says we’re not getting goats.) I’m sure Seattle has a home and garden tour somewhere, but I’m also sure that it’s nowhere near as popular as the city’s annual Chicken Coop Tour.
At the moment we have just three hens: Ducky, Feather, and Feather. Lately one of the Feathers has been acting upon a likely-well-intentioned but completely misguided plan to hatch a nestfull of eggs, except that we kept taking her eggs away and, ahem, with no rooster in flock the eggs had exactly zero chance of hatching anyway.
Feather was petulant about the situation and hunkered down in one of the nesting boxes for weeks. She would not be stirred, unless I would let her into the garden to eat my tomatoes, in which case she happily abandoned her maternal duties and left the nest for hours at a time. Luckily Feather has abandoned her dreams of motherhood and we are getting a few eggs again (broody hens don’t lay).
Let us celebrate with a frittata.
You made a big batch of caramelized onions and froze some, right? If not, just throw a few thinly-sliced onions in your pan over high heat and cook them until they have softened and sweetened and proceed from there. I also like this recipe with a few leeks in place of the onions.Continue reading →
Or maybe I should have titled this post, “How to Caramelize Onions and Why You Don’t Usually Have To.” Because nine times out of ten, when you want your onions soft and sweet, you can just cook ’em like crazy over high heat and end up with a sweet, jammy mess that will do the trick nicely. There, I just saved you hours of standing over a hot stove. Now you have time to read a good book. You’re welcome.
But, ok, sometimes you want the real thing. You want a more refined result, a whisper-soft bowl of yielding allium nectar. Caramelizing onions is transformative, like grilling broccoli or roasting cauliflower or shaving raw brussels sprouts for a salad. And once you make your first batch and see how little hands-on time it takes, there will be nothing to stop you from making the occasional batch to add to eggs and soups and fancy little toasts and all manner of things.
Make a big batch while you’re at it, of course, and freeze leftover caramelized onions for an easy flavor boost another day.Continue reading →